Egg and Cheese Sandwich
by Editorial Staff
A super-satisfying pan-fried egg and cheese sandwich is a great breakfast option. Such rosy toasts, stuffed with eggs and melted cheese, are real scrambled eggs and cheese, but in a convenient and “compact” package! Incredibly delicious, especially with a cup of coffee!
Cook: 10 mins
Servings: 1
Ingredients
- Bread (I have toast) – 2 slices
- Eggs – 2 pcs.
- Cheese (I have toast) – 2 slices
- Salt to taste
- Ground black pepper – to taste
- Butter (for frying) – 40 g
For decoration (optional):
- Fresh parsley – 1 sprig
Directions
- Cut out the middle from each slice of bread with a knife, stepping back from the crusts about 1-2 centimeters so that you get “frames” of bread. Melt the butter in a skillet over medium heat. Place prepared bread slices.
- Drive an egg into each bread frame. My eggs are large, one even contained two yolks. Fry the resulting scrambled eggs in bread over medium heat for about 1 minute, until the eggs set lightly. If the protein comes out a little over the edge of the bread, you just need to gently pry it off and put it on top of the yolk.
- Then turn the toast over and fry for another 1 minute if the yolk is preferred, and 2 minutes if you want a fully-cooked yolk. Then place the cheese slices on one toast.
- Immediately cover the cheese with the second toast, forming a sandwich. Fry for about 20-30 seconds, until the cheese melts.
- A hearty egg and cheese sandwich is ready. Transfer it to a plate and serve, garnish with parsley if desired.
Enjoy your meal!
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